Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.

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I made this for a dinner party that was a soup and salad buffet. Instead of leaving the fillets whole, I I flaked it after it was cooled, and added the lemon mayo, then formed it into a fish shape, covered with the cucumber scales, and it was a huge hit! The bit of reduced poaching liquid was just the thing for the mayonnaise dressing. The bit that was leftover is going to be a yummy lunch!

I read several of
the reviews before i
made the recipe.
although most people
liked the lemon
mayonnaise, a couple
of people didn't
like it at all. so
i made a compromise:
i used less
mayonnaise but
didn't cut the other
ingredients. i also
cooked the liquid
down to a roux
(really! i didn't
mean to but turned
my attention away
for a minute and it
cooked down to
almost a paste)
before i added it.
The dinner was a
huge success!!

I found the salmon too try but think I over-cooked it. I agree with the last reviewer and didn't particularly care for the lemon mayonnaise. I will try this again with a different topping (and like the previous reviewer's idea of covering the salmon with the sauce and cucumbers.)

I have had only
raves about this
one. I found that
if you let the
salmon cool in the
poaching liquid the
salmon will be very
moist. When I
prepare this for a
large crowd I use
my large roasting
pan with a layer of
heavy duty foil
under the large
side of salmon.
Wheh the salmon is
done and cooled
just use this
foil"lifter" and it
will come out in
one nice unbroken
piece. The mayo
sauce is really
excellent.

This was a great, super easy recipe that I quadrupled and made for a recent brunch. I would however recommend getting the special fish dish to poach. I had to use my largest 10 (?) qt pot and do it in batches. I also poached the fish the night before and didn't realize that salmon will stick together (I stacked them after poaching so the next morning, it was kind of messy to seperate them). The other person that recommended spreading the mayo over the fish and topping with cucumbers was a savior because that is how I hid my mistakes (broken fish). Got lots of raves about this and I even liked it and I'm not a big salmon eater.

I have made this dish a number of times for brunch and for dinner to rave reviews from all my guests. I usually split the mayonaise in two and add some spice (carribean sauce and/or Asian chilli sauce) to one of them--it goes very well with the fish

The clam juice can be a little stinky, but the finished product is just lovely. I did not think that thinning the mayonnaise mixture with the reduced poaching liquid was worth the time or the smell in my kitchen, but the mayo did make the recipe just great!

Made this last summer for a family gathering and was asked to make it again this year for a Easter brunch. I borrowed someone else's idea.....coated the cooled fish with a layer of lemon mayonnaise,(covers a seam if you needed to poach in pieces) then covered with overlapping rows of thinly sliced english cucumber for a "scales" effect.Really makes an impressive presentation! Extra sauce on the side.

I found the salmon too dry, but I did get distracted and left it in too long. I tried twice, because I forgot I had tried the recipe before, and all the comments were so good. Can't stand the sauce, way too sour.

I thought this recipe was wonderful. I went to reach for the emergency clam juice I always have on hand and realized that I must have forgotten to replace it last "emergency"...so I went ahead with the recipe using water. I'm sure the clam juice would only have made it better, but it was supurb as it was. And the mayonaise was fantastic!! I poached the salmon steaks a few hours prior to the meal, and had time to trim and clean the dark flesh off of the pieces. I served it on a platter garniched with lemon wedges, fresh dill, and a small crystal bowl for the lemon mayonaise. I will make this again and again.

This was wonderful and got raves. I poached a whole side of Salmon in pieces, re-assembled on a plate, covered the salmon with lemon mayonnaise (like icing a cake), then used super thin slices of cucumber and assembled shingle style as "scales" on top of salmon. Very pretty and tasty. Surrounded by fresh dill and extra lemon mayo on side. Great for large parties.